Pressure Canning Cubed Winter Squash
Directions
Wash squash, remove seeds and stringy material, cut into 1-inch cubes.
In a saucepan cover squash cubes with water; bring to a boil. Boil for 2 minutes. Drain, and reserve hot water.
Pack hot squash cubes into jars, if desired, add 1/2 tsp of Mrs. Wages ® Pickling & Canning Salt to pints; 1 tsp to quarts. Cover cubes with reserved hot water leaving 1-inch headspace.
Remove air bubbles, adjust headspace if needed, and wipe rims with a dampened clean paper towel. Adjust lids and process pints 55 minutes at 10 lbs pressure or quarts for 90 minutes using a weighted-gauge pressure canner for altitude 0-1,000 feet. Remove from heat and allow canner to cool naturally to 0. Open petcock or remove weighted gauge, wait 5 minutes then remove lid. Remove jars from canner and place on a rack or towel to cool. When cool, check seals. Lids should be down in the center or stay down when pressed. Remove rims, label, date and store in a cool, dark, dry place.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.
Ingredients
Directions
Wash squash, remove seeds and stringy material, cut into 1-inch cubes.
In a saucepan cover squash cubes with water; bring to a boil. Boil for 2 minutes. Drain, and reserve hot water.
Pack hot squash cubes into jars, if desired, add 1/2 tsp of Mrs. Wages ® Pickling & Canning Salt to pints; 1 tsp to quarts. Cover cubes with reserved hot water leaving 1-inch headspace.
Remove air bubbles, adjust headspace if needed, and wipe rims with a dampened clean paper towel. Adjust lids and process pints 55 minutes at 10 lbs pressure or quarts for 90 minutes using a weighted-gauge pressure canner for altitude 0-1,000 feet. Remove from heat and allow canner to cool naturally to 0. Open petcock or remove weighted gauge, wait 5 minutes then remove lid. Remove jars from canner and place on a rack or towel to cool. When cool, check seals. Lids should be down in the center or stay down when pressed. Remove rims, label, date and store in a cool, dark, dry place.
